Braised Mushroom & Beef Casserole

Slow cooked Beef and Mushroom Casserole stew recipe
Recipe by: Australian Mushrooms
Average: 4.2 (95 votes)
715 Collected
Prep:  20 mins
Cook:  4-5 hours
Serves:  6
This easy beef casserole recipe can be pre-made for dinner parties or served as a mid-week dinner. Adding mushrooms to this recipe makes a flavoursome dinner recipe and a perfect match for beef.

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Braised Mushroom & Beef Casserole
  1. Cut beef, leeks and carrots into 3cm pieces. Heat an ovenproof casserole dish over high heat. Add 1 tablespoon oil and half the beef, cook 4 minutes until evenly browned, remove to a plate
  2. Repeat with remaining beef. Add remaining oil, leeks, carrots and mushrooms. Cook, stirring often, for 5 minutes. Sprinkle over the paprika, season and stir to coat. Return beef to the dish
  3. Add tomatoes and stock. Bring to the boil. Press a piece of baking paper onto the surface of casserole. Cover with a lid, reduce heat to very low and simmer 3-4 hours until beef is tender
  4. Remove baking paper and discard
  5. Preheat oven to 240°C or 220°C fan forced. Combine flour, polenta, buttermilk, cheese and baking powder, mix until well combined
  6. Drop spoonfuls of the cheese mixture over the casserole to cover. Bake, uncovered, 15-20 minutes until golden and cooked through. Serve

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